Fried Crab Wontons
Recipe By: Tyler Florence

Crab Wontons:
2-inch piece fresh ginger -- grated
2 shallots -- chopped
1/2 carrot -- chopped
1 green onion -- chopped
2 tablespoon chopped fresh cilantro leaves
1 tablespoon peanut oil
1/2 lemon -- juiced
2 tablespoon mayonnaise
1 lbs lump crabmeat (Dungeness -- if you can get it), picked through
for shells
1 (12-ounce) package square wonton wrappers
1 egg white -- for brushing
Salt and freshly ground black pepper
Cornstarch -- for dusting
Vegetable oil -- for deep-frying
Sesame-Soy Dipping Sauce:
3/4 cup soy sauce
3 tablespoon dark sesame oil
3 tablespoon rice wine vinegar
2 teaspoon minced fresh ginger


Combine in a food processor the ginger, shallots, carrot, green onion,
cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable
mixture in a mixing bowl, add the mayonnaise and the crabmeat and
season with salt and pepper. Be careful not to mash the crabmeat, you
want that texture when you bite into the wonton.
Lay a wonton wrapper on a flat surface and brush with the beaten egg
white. Drop 1 tablespoon of the crab filling onto the center of the
wrapper. Fold the wonton in half, corner to corner, to form a
triangle. Press around the filling to knock out any air bubbles, then
press the seam together to seal so the filling doesn't seep out. You
can leave them this shape or continue on by brushing the 2 side points
with beaten egg white. Lay your index finger in the center so you have
something to press up against, then fold the 2 sides into the center,
slightly overlapping, and press the dough against your finger with
your thumb to form a tight seal. Lightly dust the filled wontons with
cornstarch to keep them from sticking together and place them on a
cookie sheet. (When these are folded they look like Pope hats.)

Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on
a deep-fry thermometer. Add a few of the wontons to the oil and cook,
turning them 3 or 4 times to get them nicely browned all over.
Carefully lift them out of the pan with a slotted spoon and onto a
paper towel-lined platter to drain. Keep going to cook all of the
wontons.

Stir together the dipping sauce and serve with the wontons.


Prep Time: 40 minutes
Cook Time: 40 minutes
Yield: 40 to 50 wontons


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